24 Comments

  1. Looks so delicious, I will definitely try it.

    1. I’m so glad you will try it. Let me know what you think

  2. Catherine says:

    Love poppy seeds thank you wil try this!

    1. I love poppy seeds too. Let me know how you like it

  3. Ingrid Aller says:

    I remember the first time my mother baked a mohnstrudel when I was little, I spit it out. It is definitely an acquired taste, but now I love it! In my mom’s recipe the mohn is ground. She has a European grinder but it takes the strength of a weightlifter to work that thing. I get a reasonable result using a nutribullet. My recipe cooks the mohn with milk and sugar and use a sweet yeast dough to make it a strudel. I’ve had your version in Germany though, and it is good, and easier – I will try it. Besten appetit!

    1. The reason I like this one is because it does not have a yeast dough. I’ve never been a big fan of yeast doughs for pastries. As a kid I used to cut that part of the cake off and put it to the side ???? I hope you like it when you try to make it

  4. my friend has a german exchange student who wanted to bake one of her recipes and it had quark… it could not be found anywhere! now i know how they can make it!

    1. I’m glad you learned something 😉

  5. This looks amazing – so wish I had a slice with my morning coffee! Happy Thursday!

    1. Thanks and happy Thursday to you too.

  6. This looks so good! I can’t wait to try it!! Also, you need to turn the photo of your husband looking up into the camera into a “Hey girl” meme 😀

  7. Yummy Julia! Definitely takes me back to my youth. I spent my childhood in Germany and love love all the cuisine! Seriously if you can share a schnitzel recipe that would bring tears to my eyes. 🙂

    1. My dad just made Schnitzel when he was here. My son loves it. I also just bought “Leberkäse” at our local German store. It’s one of my favorites on a “Brötchen” 😉

  8. I grew up in Chicago and our local bakery (Dinkles) made a similar coffee cake, but with whipped cream and streusel topping. I’ve never had anything similar, but after reading your recipe…I can see it was the dough that made the difference. Looks so yummy!

    1. That sounds yummy too. I’ve never seen one with whipped cream filling and poppy seed topping.

  9. this looks so good! my 4 year old walked by while I had it on my screen and said ‘Yum! lets make that!’ and I agree with her! 🙂

    1. Haha that’s funny! You should try to make it. Some people love poppy seed and some hate it. I’d love to know what you think.

  10. Thank you, I am going to makes for my wonderful German daughter-in-law.

    1. I hope she likes it as much as I do.

  11. Brigitte Otto says:

    Hello Julia,
    What are your thoughts on using the canned poppy seed filling?

    1. Sorry for the delayed response but I was on vacation. I have never tried or used the canned poppy seed filling. Let me know if it works if you try it.

  12. Margaret Foltz says:

    I made this today. I used sour cream in place of quark. I also doubled the streusel topping. I used two cans of SOLO poppy seed filling and……… it is freaking AWESOME. I followed all other directions/ ingredients as noted in the recipe. It is not dry and super yummy. My go to recipe for poppy seed craving is the yeast strudel type but I wanted a more cake like experience. Maybe next time I’ll order the poppy seeds and really make it from scratch! So good…thanks.

    1. I’m so glad you like it, Margaret! I was never a fan of the yeast doughs used in Germany for cakes growing up and always prefered other dough which is why I like this so much. And it’s always yummy to double up on Streusel, right?

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